I saw a recipe for Mexican Stuffed Shells on The Way to his heart, and they looked really good. I took the concept and created a vegetarian recipe. I based the filling on my black bean burritos. I served the vegetarian Mexican Stuffed Shells for dinner on Friday night, and they were delicious. The filling was really good … Continue reading
Ordering soup is always tricky when you’re vegetarian. Split pea soup is one of those soups that is rarely vegetarian. Most restaurants add ham or chicken stock to their split pea soup, so I don’t have it often. What I didn’t know is how easy it is to make split pea soup at home. Split … Continue reading
I love pot pie. Nothing is better on a chilly day. I usually buy Amy’s frozen vegan pot pies at the grocery store. No surprise, this homemade vegan pot pie tastes better than the frozen ones. For simplicity’s sake, I bake this pot pie in a 9×13″ glass baking dish. You could use several ramekins as … Continue reading
As a kid, I often ate condensed canned cream of mushroom soup. No matter how much you stirred it, it was still lumpy, but I loved it. My mom made two of my childhood favorites with the cream of mushroom soup: green bean casserole and pork chops with rice. My tastes have changed, and I’m … Continue reading
This pancake recipe combines three fall flavors that I love: pumpkin, spices, and of course, maple syrup. Plus they’re made with whole wheat, so you can feel good about indulging. Vegan Pumpkin Pancakes Adapted from Martha Stewart Ingredients Dry 1 1/4 cups white whole wheat flour 3 tablespoons sugar 2 teaspoons baking powder 1 tablespoon … Continue reading
